Italian Ricotta Cheese Pie With Sweet Pastry Crust

This is a rich and delicious cheese cake made with Ricotta Cheese.  This recipe will actually make 4-cheesecakes if using 4 - 9 1/2" pie plates. Or make 2, if using two-large Spring Form Pans. My family doesn't like large thick slices, so I use pie plates for this Cheese Cake.

To freeze, just make sure it is completely cooled after baking. I wrap the whole pie in aluminum foil and then put into a plastic Zip Lock Freezer Bag.  Do this only if you are using a throw-away pie tins, or remove from the metal or glass pie plate and then freeze. You can buy store bought crusts if you like, that is up to you.

What You Will Need:
Stand Mixer with Whisk Attachment **Or hand held mixer**
Measuring Cups
Measuring Spoons
Pastry Blender-Cutter **If you don't have one 2-Knives will work to cut the butter into the flour**
Rolling Pin
Sharp Knife
Mixing Bowl Large
Pie Crust Shields *Or use Aluminum Foil to make your own*
Fluted Tongs *Optional*
Large Aluminum Foil Lined Baking Sheet. **I put the filled pies onto this so if it spills over during baking, it won't make a mess in your oven.**
Cutting Board
Towel for under the cutting board, it helps keep the board stable.
4 - 9 1/2" *I use glass* Or 2-Large Spring Form Pans
Plastic Wrap
Piece of Paper Towel for greasing

**Make 2-crusts first and then the other 2. The Stand Mixer isn't big enough to do all 4-of them**

Ingredients For 2-Crust:
2-Cups Unbleached All-Purpose Flour
2 1/2-Teaspoons Baking Powder
1/2-Cup Sugar
1/2-Teaspoon Ground Cinnamon
1/4-Cup plus 1 1/2-Teaspoons Cold Butter *Don't use Margarine*
2-Eggs Large, lightly beaten
1-Teaspoon Real Vanilla Extract
Crisco or Solid Vegetable Shortening for greasing

Ingredients For Pie Filling:
3-Pounds (48-Ounces) Ricotta Cheese *In a container, if you use fresh you'll have to squeeze out the water and  it's a process. The containers are easier*
12-Eggs Large
1-Cup Heavy Cream
1-Cup Whole Milk
1 3/4-Cups Sugar
1-Tablespoon Ground Cinnamon
2 8-Ounce Packages of Cream Cheese
1-Tablespoon Real Vanilla Extract
Lemon or Lemon Zest
Whipped Cream

Whipped Cream and Lemon Zest for garnish. I made two with Lemon Zest and two with Strawberries and Home Made Whipped Cream on both.

Pre-heat oven 325-Degrees Fahrenheit

Directions For The Crusts:
Using the large bowl, combine flour, baking powder and sugar. Cut in the butter with the pastry blender or use the 2-knives until you get pebble like chunks of flour and butter.  Mix in the lightly beaten eggs and Vanilla Extract until well incorporated. Divide the dough in half with a sharp knife and roll into balls. Wrap each pastry ball tightly with plastic wrap and refrigerate for about 30-minutes.  After 30-minutes, use the paper towel to dip into the Crisco and grease the pie plates on the bottom and all around the sides. If using the Spring Form Pans do the same.  Roll the dough out onto a lightly floured cutting board.  You want to roll it out to the size of the pie plates, not too thick. I measure by flipping the pie plate over onto the dough and have it just past the edges of the plates. Using the knife trace out and cut the dough. Turn the pie plate over, fold the disc of pastry dough in half, gently transfer in to the pie plate, gently unfold.  Press the pastry dough into the bottom and up the sides of the pie plate. I didn't flute the crust, I did use fluted tongs to give the pastry a decorative edge by pressing the tongs gently into the pastry dough going all the way around the rim of the pie plate, this is optional. Set the crusts aside.

Directions for the Pie Filling:
Add the Ricotta Cheese and lightly beaten eggs in to either the Stand Mixer or Hand Mixer bowl, set on low speed and increase to medium speed until smooth. Stop the Mixer and add in the sugar, Vanilla Extract, Heavy Cream, Milk and Ground Cinnamon. Repeat the speed settings, low and then increase to medium until all are well incorporated and smooth.  Pour the filling into the Pie Plates or the Spring Form Pans. Top the pies with the Pie Shields or roll the aluminum foil and place around the whole entire pie, this prevents the crusts from over-cooking and burning.  Place the pies onto the aluminum foil lined baking sheets and put into the oven.

Bake the pies for 30-minutes, at 30-minutes put on your oven mitts and rotate the pies, this will ensure that they bake evenly. Remove the foil or Pie Shields, put the oven mitts back on and place the pies back into the oven and bake for an additional 30-45 minutes, depending on your oven and elevation. Your crusts should be a light golden brown color.  Insert a knife in the middle of the pie, if it comes out clean with no filling, then the pie is fully baked, if it has filling on the knife, continue to bake for a few more minutes keeping an eye on it. Put the oven mitts back on and remove the baking sheet and place on a heat-resistant flat surface. Let the pies cool, once cooled remove from the baking sheet and place in the refrigerator for at least an hour.  Decorate with Lemon as a garnish, whipped cream and Lemon Zest or with Strawberries and whipped Cream, or serve plain.